Annex U-1: USDA Performance Standards for Campylobacter on Chilled Carcasses of Young Chickens and Turkeys

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1. Introduction

1.1 All establishments slaughtering 20,000 or more chickens and/or turkeys combined annually shall perform testing of the carcasses for both Campylobacter and Salmonella at least every two years. As per FSIS Notice 54-12, all eligible establishments are scheduled for testing at least once every two years, even if passing the most recent sample set. Establishments are scheduled for follow-up sampling more frequently than once every two years if the number of positive Salmonella samples is greater than half the acceptable number in the last test set performed on this class. Each sample collected for the young chicken or the young turkey set is to be analyzed for both Salmonella and Campylobacter.

The veterinarian-in-charge (VIC) will use the worksheet in section U.6Footnote 1 to select class of product the product to be tested. The guidelines to select the class of product using section U.6Footnote 1 are detailed in sub-section 1.1.1 below.

1.1.1 Selecting class of product to be tested:

  1. Establishments manufacturing young chicken or young turkey carcasses only

    Such establishments will schedule the Salmonella and Campylobacter testing as stated in section 1.1 above. During the calendar year when Campylobacter testing is not due, regular annual Salmonella (only) testing must continue as per Annex U guidelines.

  2. Establishments manufacturing other classes amenable to Salmonella testing (eg. ground chicken / Turkey) in addition to product mentioned in 1.1.1A above.

    In such establishments, following is the procedure to determine the class of product to be tested:

    1. In the calendar year when Campylobacter testing is not due, Salmonella testing still must be performed selecting the class of product using Annex U.6 from all amenable classes, including young turkey and young chicken carcasses.
    2. In the calendar year when Campylobacter testing is due, select the class of product for Campylobacter testing using Annex U.6 and sample the selected class (turkey or chicken carcasses) for both Salmonella and Campylobacter testing simultaneously as per Annex U.1. In addition, for remaining classes of product amenable to Salmonella testing as per Annex U, select the class of product, other than young chicken and young turkey carcasses, using Annex U.6.

1.2 Chicken carcasses will be tested using rinsate samples from the entire carcass, while turkey carcasses will be sampled with two sponges, one to be analyzed for Salmonella and the other for Campylobacter. See Annex U for sampling procedures.

1.3 The establishment will meet Campylobacter standards if the results show no more than eight (8) positive samples in a 51-sample set for young chickens; and three (3) positive samples in a 56-sample set for young turkeys. The standards for both organisms are indicated in the table below:

Table U-1.1:USDA Performance Standards for Campylobacter in chilled carcasses of young chickens and turkeys
Class of Product Number of Samples per Set Campylobacter: Maximum Number of Positives
Young chickens 51 8
Young turkeys 56 3

Source: FSIS Notice Number 54-12 (9/11/12)

1.4 Samples are to be sent to accredited laboratories to conduct tests for both organisms. The test methods employed by the laboratory may be either the same as used by FSIS or those deemed equivalent. See section U.3Footnote 1

1.5 CFIA responses to Campylobacter sample set results will follow current Salmonella procedures with respect to immediate follow-up testing for both organisms, and with respect to in-depth analysis when deemed necessaryFootnote 1.

2. Sampling procedures

See section U. for young chicken carcasses; and U. for young turkey carcassesFootnote 1.

3. Storage and shipping of samples

3.1 All samples are to be refrigerated after sampling and maintained under refrigeration at 4.0°C, or lower, until shipped. Do not freeze samples. Keep all samples secure. Never store sample boxes near heaters or areas exposed to excessive heat. The laboratory will discard samples that arrive above 10°C or below 0°C. It is critical that the sample temperature is maintained during collection and shipment.

3.2 Samples are to be collected and shipped to an accredited laboratory on the same day, if possible. See section U.2.2.1Footnote 1.

4. Methods of analysis

MLG 41.01 – "Isolation, Identification and Enumeration of Campylobacter jejuni/coli/lari from Poultry Rinse and Sponge Samples".

5. Obtaining results

The CFIA VIC must receive a copy of the laboratory results at the same time as the operator of the establishment.

6. Follow up to failed sets

The follow up to the failed sampling sets must be done as per the guidelines in Annex U subsection U.2.2.2.

When a young chicken or young turkey carcasses sample is due to be tested for Salmonella and Campylobacter, if the set of tests fails for one pathogen but passes for the other, the company must collect follow-up sample sets for analysis of both organisms.

When a young chicken or young turkey carcasses sample is selected for testing for Salmonella only (in year that testing is not due), if the set of test fails for Salmonella, the company must collect follow-up sample sets for analysis of Salmonella only.

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